super-long cooked roast pork

:::First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words – Pork Nirvana. 🙂

cut the knuckle off the butt, use for another dish (see link on this pge)

remove the meat from the bone towards the middle of the butt

turn to the other side of the butt, repeat.; pull out the bone, roast together with the butt for the jus

boneless butt without the knuckle

score the skin halfway through the fat, either lenghtwise or cross wise

season liberally with kosher salt, and white pepper to taste

place on a rack over a drip pan filled with 2 cup water

cook the pork at 375 F until an instant thermometer reads 155 F at the center / thickest part of the roast , remove the roast to a clean rack to rest for 15 to 30 minutes before carving: (the carry-over heat should take the temperature to 162 F in about 15 minutes; (162 F is my personal preference for pork to be served)

please note that at this point, there is still un-rendered fat between the meat and the crisp skin (again, this is a personal preference)

there should be about 1 cup of pork jus at this point (adjust with more stock or by reducing the jus at this point)